Mango Salsa (Fresh • Sweet-Heat • 10 Minutes)

Bright, juicy, and ridiculously versatile—tacos, fish, chicken, bowls, or just chips. If the heat or acidity runs high, temper with diced avocado.  

Yield: ~3½ cups (about 7 x ½-cup servings)  |  Active time: 10 minutes  |  Rest: 15–30 minutes (best flavor)

Ingredients

• 1 ripe mango, peeled, pitted, and small-diced (about 1½ cups)
• ½ medium red onion, finely chopped
• 1 jalapeño, minced (include ribs/seeds for more heat)
• 1 small cucumber, peeled and diced (about 1 cup)
• 3 Tbsp fresh cilantro, chopped
• 3 Tbsp fresh lime juice
• Salt & black pepper, to taste
• Optional (to temper): ½ medium avocado, small-diced (fold in at the end)

Method

1. Chop & combine: In a glass or ceramic bowl, mix mango, red onion, jalapeño, cucumber, and cilantro.
2. Balance: Add lime juice, a pinch of salt, and a little black pepper. Stir, taste, and adjust—add a few jalapeño seeds for heat or another squeeze of lime for brightness.
3. Rest: Cover and let sit 15–30 minutes (refrigerated) so flavors mingle and the juices turn it saucy.
4. Temper (optional): If it’s too hot or acidic, gently fold in the diced avocado just before serving. 

Flavor Tips

• Too sweet? Add a few extra onion bits, a pinch of salt, or a touch more lime.
• Too mild? Keep some jalapeño membrane/seeds or add a little serrano.
• Make-ahead: 1 day in advance is fine; fold in avocado right before serving.

Nutrition (estimates)

Based on one full batch: 1½ cups mango, ½ medium red onion, 1 jalapeño, 1 cup peeled cucumber, 3 Tbsp cilantro, 3 Tbsp lime juice; salt not included. Makes ~7 servings (½ cup each). Brands/produce size vary.

Serve With

Grilled fish or shrimp, tacos, chicken, grain bowls, cottage cheese or Greek yogurt, or simply your favorite whole-grain chips.